I have been looking for an alternative nut loaf type recipe for a while, as an alternative centrepiece to a Sunday lunch, but for people with nut allergies. This is an adaptation of a recipe I read about, and I tried it out in my cafe this week. It seems to be a success, and worked really well with a warm smokey tomato sauce topping.
500g wholegrain couscous
1 litre of good quality vegetable stock from bouillon
60ml extra virgin olive oil
1 large onion, finely chopped
1 medium courgette, finely diced
1 red or yellow pepper, deseeded and finely chopped
3 cloves of garlic, crushed
3 ripe tomatoes, finely chopped
1 tbs ground coriander
1 tsp ground cinnamon
1 tsp garam masala
a large handful of basil leaves
1 tbs lemon juice
3 tbs flat-leaf parsley, roughly chopped
1. Put the couscous in a bowl, pour the hot stock and lemon juice over and leave for 10 minutes.
2. Heat the olive oil in a large saucepan and sauté the onion and garlic over low heat for 5 minutes. Add the spices and cook for 1 minute.
3. Add the tomatoes, pepper and courgette and simmer for 5 minutes.
4. Line a large baking tray or two loaf tins with grease proof paper.
5. Chop the basil and parsley, and mix together with the couscous and vegetables in a large bowl.
6. Season to taste then add to the container. Add another layer of grease roof paper over the mixture and weigh down to compress. Place in the fridge overnight.
7. Serve warm with a tomato and smoked paprika sauce topping, with a side salad.